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 Aug 9 - 15, 2012 
Veggies that’ll spoil you.

Food for Thought

Pickled Pink

The art and science of fermentation

By Ari LeVaux

At a Korean superstore in Las Vegas, I watched an employee whose sole job, it seemed, was organizing a vast array of kimchee. Her domain consisted of thousands of plastic tubs of fermented fish and vegetables in various combinations, usually spicy. She darted about the immense display cases and scrutinized the tubs' arrangement, rearranging their contents like beads on a giant abacus.

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The Plaza Hotel, Las Vegas, NM
Mina Yamashita

Have Fork, Will Travel

Las Vegas, New Mexico

By Mina Yamashita

The first time I drove through Las Vegas, I had no idea what lay hidden beyond the freeway exits. I remember a Chinese restaurant along the main gas/food drag, and any number of New Mexican restaurants and familiar fast foods. But I’ve since embarked down the side streets to get a closer look at what was once a boomtown. It’s a nice outing just 125 miles from Burque, through verdant hills and open grasslands.

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EVENT HORIZON ()

Quel génie!

Wine and French Night

By Rini Grammer
Casual French study, wine, cheese, culture, song and conversation with Maryse Lapierre.
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EVENT HORIZON ()

Keep the Holiday Indulgence Going

Barrel Aged Beer and Cheese

By Robin Babb
Four barrel aged beers from Marble paired with four gourmet kinds of cheese, hand-picked by Whole Foods.
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More Food Events

Chowtown Restaurant Guide

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